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Yellow Chicken Curry with Vegetables

You might be interested to know that curry is not a spice. In fact, there are several definitions out there designed to describe curry’s various combinations of piquant flavors, with many of these relying on origin just as much as how it’s used in the kitchen. The important thing to remember is that it’s a blend of spices that can be selected and mixed by hand or purchased as curry powder to get the exact level of heat, spice or mellow warmth you’re looking for. In my quest for the perfectly mild, yet also spicy curry, I began working on my own concoction.

My yellow curry can be altered to suit a spicy palette or toned down for those who prefer a mild heat, either way it’s depth of flavor and fragrant bouquet of spices will have you craving Indian more often. I prefer a rich, velvety sauce with lots of meat and vegetables that offers up a variety of textures and flavors. I use big chunks of carrots and cauliflower that soften as they simmer and absorb all the flavors of the cooked spices. The rich flavor and velvety quality of the curry is perfectly paired with freshly steamed jasmine rice; you can’t help but go back for seconds. Just adjust the amount of cumin and red pepper flakes to change the level of heat, either way you’ll get a traditional Indian curry worthy of being part of your menu.

Ingredients

Chicken

2 lbs. skinless boneless chicken breast, cut into bite size pieces

3 tbsp. vegetable oil

2 tsp. paprika

4 tsp. turmeric

2 tsp. cardamom

2 tsp. coriander

2 tsp. mustard seed

2 tsp. red pepper flakes

2 tsp. dehydrated jalapeño peppers

2 tsp. cumin

Sauce

3 tbsp. vegetable oil

2 tsp. paprika

2 tsp. turmeric

1 tsp. cardamom

2 tsp. coriander

2 tsp. mustard seed

2 tsp. red pepper flakes

2 tsp. dehydrated jalapeño peppers

2 tsp. cumin

1 tsp. salt

1 large onion, finely diced

5 cloves garlic, finely chopped

2 tbsp. fresh ginger, finely chopped

3 jalapeno, finely chopped (include seeds if you want more heat)

4 Bay leaves

4 large carrots, peeled and chopped into bite size pieces

1 small head of cauliflower

2 10 oz. cans light coconut milk

2 tbsp. tomato paste

1-2 tbsp. semolina flour (for thickening)

Handful of fresh flat leaf parsley, roughly chopped

Raita

1 pint plain Greek yogurt

1 bell pepper, finely diced

2 tsp. ground cumin

3 tbsp. fresh mint leaves, roughly chopped

1 tsp. lime juice (1/2 medium lime)

Method

You’ll start this recipe by cooking the chicken in a mixture of spices, similar to the ones that you will use in the sauce. This gives the chicken way more flavor than if you just dropped it in at the end

Heat 3 tbsp. oil in a large, heavy bottom skillet at medium heat

Add paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers and cumin to the hot oil and slowly cook the spices. This will bring out all the deep flavors and give you a great base for the chicken. Use the spice amounts listed in the top part of the ingredients under “chicken”

Let the spices cook for about 1-2 mins until aromatic

Drop chicken in the pan and let cook for about 6 mins. You don’t need to worry about cooking the chicken through, you just want to coat all sides with the spices and oil and slightly brown the pieces. Carefully toss until everything is coated and the outside is golden

Remove from pan and leave in bowl for later

No need to wipe out or rinse the pan, just add in the oil and continue cooking on medium heat

Add onions, garlic, ginger and jalapeño and bay leaves stir to evenly coat the onions. Cook on medium for 10 minutes, you don’t want the onions to turn brown, you want them translucent (it’s called “sweating”)

Once the vegetables cook down, add tomato paste, coconut milk, and carrots. Stir in new ingredients, cover and bring to a simmer on low heat. Leave for 20 minutes to let all the flavors meld.

Add chicken and cauliflower continue to simmer for another 20-30 mins.

Serve over rice with a side of Puppodums and raita.

Puppodums are wafer thin Indian “crackers” made with lentil flour and sometimes spices usually served at the beginning of a meal, or alongside the main dish with chutney and raita for dipping. I LOVE THEM! I usually eat a whole box when I make curry, I break them up and use them like a spoons. I just can’t have curry without them, and the ones from the store are easier than making them from scratch. I buy the Tiger brand Spicy Puppodums, spray a little oil on them, and them pop them in the microwave for 40 seconds. Puppodum perfection!